Back to work, guys!

No more dressing up in whimsical costumes and eating a lot of candy (or drinking a lot of booze) - it's Monday morning and you've got to get back to work. I hope you all had a fun and safe Halloween weekend. I spent mine sitting around in my pajamas, cooking and watching Sports Night on DVD. This is what happens when I work at four different places all week long. It makes me tired.

One of the best things about fall vegetables is that they are instant comfort food. Mostly they revolve around things like potatoes and squash and they delight in being warm carb-y goodness. This recipe was given to me by my friend Alex many years ago, back in the days from when she knew how to cook and I didn't at all. She made this for me once and I loved it so much, I demanded the recipe and found it again recently, scribbled on the back of an old IRS form in the midst of my bookcase that collapsed (luckily, not on me).

Alex's Butternut Squash Pasta

1 small butternut squash, peeled and cut into a large dice (or one package from Trader Joe's)
8 shallots, peeled and halved length wise (I sliced mine)
1 or 2 Tbs brown sugar
2 Tbs olive oil
1 tsp salt
1/2 tsp pepper
1 Tbs fresh sage, torn
Parmesan cheese

1 package pasta of your choice

This is super simple, even I could do it before I could cook.

Combine all the ingredients except cheese and pasta in a baking dish (the kind with raised sides - not a sheet).


Bake in the oven for 30 minutes at 475 degrees. While this happens, cook your pasta. Take the squash out of the oven and combine with your cooked pasta.


Top with cheese and serve.


This is so good. If you're into the whole salty-sweet thing, this is the dish for you. It's warm and comforting and super flavorful. Thanks to Alex for teaching me how to make it! It is really delicious.